麦冬发酵工艺优化及保湿性能研究

The optimization of Ophiopogon japonicus fermentation and the moisture retention

采用单因素实验,以麦冬发酵液的保湿性为指标,优化发酵底物制备方式,麦冬浓度,嗜酸乳杆菌接种量,发酵温度,发酵时间及摇床转速等发酵工艺参数;基于响应曲面法,获得的麦冬液体发酵工艺为:发酵温度为30℃、发酵时间为2.18d、摇床转速为0r/min.研究得到的麦冬发酵液具有良好保湿性能,可作为化妆品原料开发.

Single factor test was used to adjust fermentation parameters such as the preparation method of fermentation substrate, Ophiopogon japonicus concentration, inoculum, fermentation temperature, fermentation time and rotational speed with the moisture retention of the Ophiopogon japonicus fermentation liquid. Based on response surface methodology, optimized fermentation process parameters of Ophiopogon japonicus was as follows： the fermentation temperature was 30℃, the fermentation time was 2.18 d, and the shaking speed was 0 r/min. The fermentation liquid of Ophiopogon japonicus has good moisturizing properties and can be used in cosmetic raw materials.